time flies

between working, parties, traveling, tennis, needlepoint, & embossing...blogging has taken a back seat. however rest assured more great recipes are coming your way soon enough with the holidays.

what i have been working on that i actually love is all of my stamping! one of my first official projects was EJ & Gill's save the dates! many other projects have occurred since, however these remain a fave!

plenty more coming your way!

happy birthday joe

one year shy of thirty...maybe next year my blog will be how to survive life with a thirty something.

xo to my awesome hubby...happy 29th birthday! its hard to believe this will be the 8th birthday we've celebrated together.

many moons ago @ a poolios tailgate

you know my love for trains 

fictive kin

fictive kin: [noun] a unique kinship or social tie based on neither blood or marriage

breakfast for dinner!

vermicelli salad

i've had this recipe for a while & brought it to the 4th of July in Seabrook this year! makes for a great side & for those of us who avoid mayo, there is so little in here that you dont even realize it!

Vermicelli Salad
what you need...1 14-oz. Pkg. Vermicelli or angel hair pasta
1 medium red onion, chopped
1 medium green pepper, chopped
1 T. Parsley, chopped
1 1/2 t. Celery seed
1/2 t. Oregano
1/2 t. Chopped chives
1/4 cup Italian dressing
1 cup or more mayonnaise (start with 1/4 of a cup, you will not use the full cup)
Salt and pepper to taste
1 lb. Shrimp or crabmeat cooked (optional)

what you do...Cook pasta in boiling water. Drain and blanch with cold water. Add onion, green pepper, parsley, celery seed, chives, oregano and Italian dressing. Moisten well with the mayo (you dont need much I promise)!  Add salt and pepper to taste. Fold in the shrimp or crab.

To roast the shrimp: peel and devein the shrimp. Spread on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees for 6 - 8 minutes.